Slow Cooker Thai Pumpkin Curry Recipes

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SLOW COOKER THAI PUMPKIN CURRY RECIPE



Slow Cooker Thai Pumpkin Curry Recipe image

In a slow cooker over high heat -- saute chicken, onion, and carrots until onions start to brown. Add water, and salt to taste -- reduce heat to medium low.

Provided by jmichelle

Categories     Lunch, Dinner, Main

Time 43m

Yield 4 Servings

Number Of Ingredients 19

1 pound Chicken Thighs bone in
1 large Onion Medium Diced
4 medium Carrots Medium chopped
1 tablespoon Cooking Oil olive or vegetable
2 quart Water or Stock Chicken or Vegetable
1 small Butternut Squash 1 inch cubbed
2 medium Sweet potato medium diced
1 can Coconut Milk
3 piece Kafir lime leaves
2 whole Lemon Grass Stalks cut to 2inch lengths
1 tablespoon Ginger chopped
1 tablespoon Garlic chopped
1 to 2 tablespoon Thai Curry Paste amount varies by brand
1 cup Green Beans (or Broccoli) cut to bit sizes
1 large Red or Yellow Pepper medium diced
1 can Bamboo shoots Optional
1 bunch Cilantro cleaned and seperated
1 medium Lime cut into wedges
1 dash Salt to taste

Steps:

  • In a slow cooker over high heat -- saute chicken, onion, and carrots until onions start to brown. Add water, and salt to taste -- reduce heat to medium low. Cover and cook for 3 hours until chicken falls from bone. Remove bones. Add next 8 ingredients, cook on low heat another 20-30 minutes until squash is tender. Add Broccoli (or green beans) and pepper. cook another 5 minutes. Adjust Salt to taste. Garnish with Cilantro and lime. Serve with your favorite rice.

Nutrition Facts :

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